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Beef Stew

Photo: Oxmoor House
Yield 6 servings (serving size: 1 1/3 cups)
Serve this Mediterranean-inspired stew with mashed potatoes. Make and keep it warm in a Dutch oven or slow cooker.  If you don't want to use the red wine, replace it with low-sodium beef broth.

Ingredients

  • 1 1/2 teaspoons olive oil
  • 1 1/2 pounds beef stew meat, cut into 1-inch pieces
  • 3 1/2 cups halved mushrooms (about 8 ounces)
  • 2 cups diagonally cut carrot
  • 1 1/2 cups coarsely chopped onion
  • 1 1/2 cups sliced celery
  • 2 garlic cloves, minced
  • 1 1/2 cups water
  • 1 cup cabernet sauvignon or other dry red wine
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon coarsely ground black pepper
  • 2 (14.5-ounce) cans no-salt-added stewed tomatoes, undrained
  • 2 bay leaves
  • 1 (2 1/4-ounce) can sliced ripe olives, drained
  • 2 tablespoons red wine vinegar
  • 1/4 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 288
  • fat 10.3 g
  • satfat 3.3 g
  • monofat 5 g
  • polyfat 0.6 g
  • protein 25.2 g
  • carbohydrate 20.1 g
  • fiber 5.7 g
  • cholesterol 71 mg
  • iron 5.5 mg
  • sodium 584 mg
  • calcium 100 mg

How to Make It

  1. Heat oil in a large Dutch oven over medium-high heat. Add beef; cook 5 minutes, browning on all sides. Remove from pan. Add mushrooms and next 4 ingredients to pan; cook 5 minutes, stirring occasionally. Return beef to pan. Stir in 1 1/2 cups water and next 6 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour. Stir in olives, and cook 30 minutes or until beef is tender. Discard bay leaves. Stir in vinegar. Sprinkle with parsley.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Gluten-Free Cookbook